1/2 Cup White Makhana (lotus seed pops)
2 Tsp. Almond Flakes
2 Tsp. Cashews
1 Tsp. Kishmis/Raisins
1 Tsp. crushed dry coconut/Gola(optional)
1 Tbsp. Sugar
1 Tsp. Green Cardamom Powder (hari choti elaichi powder)
Heat the milk in the deep bottom vessel until it is condensed to 2/3 in quantity.
Add crushed lotus seed pops and raisins into milk and stir continuously until it is reduce and become thick.
Now add sugar and cardamom powder into reduce milk and mix well.
Remove the kheer from the fire and garnish with almonds flakes, cashews and gola (dry coconut).
Cool the kheer for at least 2 hours. Serve chilled.
You can also roast lotus seed pops before crushing.
Don’t make fine powder of lotus seed pops.